Zwetschekuchen (German Plum Tart)
Description
This Zwetschekuchen recipe is for a German plum tart or cake with a rich, buttery crust topped with fresh Italian prune plums and a sprinkle of sugar.
Ingredients
•
4 cups all-purpose flour
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1 1/3 cups white sugar
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1 teaspoon grated fresh lemon peel
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1 pinch ground cinnamon
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1 cup butter, cut into chunks
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2 eggs
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2 egg yolks
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1 teaspoon water, if needed
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3 pounds Italian prune plums
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1 tablespoon white sugar, or to taste
Directions
1
Place flour, 1 ⅓ cups sugar, lemon zest, and cinnamon in the bowl of a food processor; add butter and pulse until mixture turns grainy. Add eggs and egg yolks; pulse until mixture gathers itself into a ball. If dough doesn't ball up, stop the machine, sprinkle several drops of water onto dough, and pulse again. Place dough into a covered container; refrigerate 3 hours to overnight (preferably).
2
Preheat the oven to 350 degrees F (175 degrees C). Rest dough at room temperature to warm up for about 30 minutes.
3
Roll out dough on a well-floured surface into a 9 ½-inch circle. Dough will be rich and sticky. Press dough circle into a 9-inch pie plate.
4
Quarter and slice plums; place skin sides-down onto dough in a neat ring, starting at the outer edge and working in a neat row towards the center.
5
Bake in the preheated oven until plums are bubbling hot and crust starts to brown, about 45 minutes. Cool tart. Sprinkle with 1 tablespoon sugar before serving.